Line Cook

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

SUMMARY OF POSITION

Line Cooks are responsible for preparing and cooking high-quality dishes according to Kennedy Concepts menu and specifications. Teamwork and communication with other kitchen team members is vital to ensure efficient food preparation and timely delivery of meals. An individual in this role will need to have an amazing attention to detail, strong cooking skills, and the ability to work in a fast-paced kitchen environment are essential for success in this role. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

DUTIES & RESPONSIBILITIES

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to recipes and restaurant standards, ensuring consistency and quality in every dish.

• Assumes 100% responsibility for the quality of products served.

• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portions food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

• Cook food to the correct temperature and plate dishes in an aesthetically pleasing manner.

• Work efficiently to manage multiple orders at once, ensuring that food is prepared and delivered promptly during peak hours.

• Ensure food safety guidelines are followed, including proper storage and handling of food products. Adhere to all health and safety regulations.

• Follows proper plate presentation and garnish set up for all dishes.

• Handles, stores and rotates all products properly.

• Assists in food prep assignments during off-peak periods as needed.

• Assist with cleaning duties at the end of shifts, including washing dishes, cleaning kitchen equipment, and disposing of waste.

• Close the kitchen properly and follow the closing checklist for kitchen stations. Assists others in closing the kitchen.

• Attend all scheduled employee meetings and bring suggestions for improvement.

• Communicate and work closely with other kitchen team members, including prep cooks, dishwashers, and servers, to ensure smooth and effective kitchen operation.

• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

QUALIFICATIONS

• A minimum of 2 years of experience in kitchen preparation and cooking.

• At least 6 months’ experience in a similar capacity.

• Strong knowledge of cooking techniques, kitchen equipment, and food preparation methods.

• Communicate clearly with managers, kitchen and dining room personnel.

• Ability to follow recipes precisely and ensure consistent food quality and presentation

• Understanding of food safety and hygiene practices, including proper food storage and handling.

• Knowledge of food safety regulations and cleanliness standards.

• Be able to reach, bend, stoop and frequently lift items (up to 40 pounds).

• Be able to work in a standing position for long periods of time (up to 9 hours).